Characterization and Modeling Quality Analysis of Edible Oils Using Electrochemical Impedance Spectroscopy

Figure 10

Comparison between the experimental and model results for frequency versus of dielectric constant of (a) olive oil A, (b) olive oil B, (c) Nigella sativa, (d) corn oil, (e) sesame oil, and (f) sunflower oil samples.

(a)

(b)

(c)

(d)

(e)

(f)